Month: November 2013

On this convergence of Hanukkah and Thanksgiving, I want to give thanks upon thanks for there is so much to be thankful for… wishing you health and all of God’s blessed goodness to fill your hearts!
…and a couple photos of my incredibly healthy version of pumpkin pie…no sugar, all raw, and organic– a unique tastebud challenging treat.

In a food processor combine the chopped pumpkin, almond milk, spices, and vanilla. Add the dates and keep blending until surprisingly smooth (you’ll be shocked at how well this works with the tamper. I was quite giddy!) Add the coconut oil last, once the mixture is warm. Blend to incorporate. Spread the filling into crust. Chill for at least 8 hours to overnight (longer is better for flavors to meld).

This honestly tasted better 2 days after I set it in the tart pan… My dad gobbled up a huge slice…and my mom loved it, too!!! Definitely a great alternative for those wanting a fall dessert fix, but should not have any processed and refined ingredients. This is all whole foods made into a dessertish meal! I’m happy I saved some in my freezer for my own delightful indulgences.